文献类型： 外文期刊

第一作者： Zang, J. W.

作者： Zang, J. W.;Pan, X. Y.;Wu, Y. Q.;Chen, Y. Q. .;Tu, Y. Q.;Chen, J. G. .;Yin, Z. P.;Tang, D. B.

作者机构：

关键词： egg-based yoghurt,; texture,; rheology,; microstructure,; sensory quality

期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：0.8； 五年影响因子：1.3 ）

ISSN： 1985-4668

年卷期： 2023 年 30 卷 6 期

页码：

收录情况： SCI

摘要： Eggs are suitable for the processing of set yoghurt as milk replacements, but there is no yoghurt mainly made from eggs. In the present work, production formula was designed and optimised for high-quality egg-based yoghurt processing by improving water holding capacity, aroma, texture, and taste using single factor experiment and D-optimal mixture design. Results showed that with optimised formula (whole liquid egg, 100 g; water, 180 g; sucrose, 30.89 g; diacetyl tartaric acid ester of mono(di)glycerides, 0.28 g; gelatine, 0.112 g; gellan gum, 0.14 g; and beta-cyclodextrin, 0.56 g), the product showed high sensory evaluation score, fine viscosity, as well as preferable hardness and suitable fracturability. SDS-PAGE electrophoretogram indicated that the proteins in egg-based yoghurt was degraded during fermentation, which might have contributed to the improvement of gel structure and taste. Based on the SEM images, the prepared egg-based yoghurt had smoother, stronger, and more compact gel network microstructure when compared with milk-based yoghurt. (c) All Rights Reserved

分类号：